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21%OFFBee Wilson - Consider the Fork: A History of How We Cook and Eat - 9780141049083 - 9780141049083
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Consider the Fork: A History of How We Cook and Eat

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Description for Consider the Fork: A History of How We Cook and Eat Paperback. Explores how the implements we use in the kitchen have shaped the way we cook and live. This title tells the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Num Pages: 416 pages, Illustrations. BIC Classification: HBTB; JFCV; JHMC; WB. Category: (G) General (US: Trade); (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 130 x 197 x 24. Weight in Grams: 304.

Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live.

This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and ... Read more

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Product Details

Format
Paperback
Publication date
2013
Publisher
Penguin Books Ltd
Condition
New
Number of Pages
416
Place of Publication
London, United Kingdom
ISBN
9780141049083
SKU
9780141049083
Shipping Time
Usually ships in 2 to 4 working days
Ref
99-3

About Bee Wilson
Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History ... Read more

Reviews for Consider the Fork: A History of How We Cook and Eat
A cracking good read, as enjoyable as it is enlightening
Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons' Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity
Lucy Lethbridge
Observer
[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery
ELLE magazine
A ... Read more

Goodreads reviews for Consider the Fork: A History of How We Cook and Eat


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